Crispy Breakfast Potatoes Only

These crispy breakfast potatoes are my go-to when I want something hearty and comforting to pair with a morning meal. Crisp on the outside and fluffy in the center they complement eggs veggies or stand strong as a bite-sized snack on their own. The blend of spices brings out a deep savory flavor that tastes like weekend mornings at home.

When I first made these potatoes for a lazy Sunday brunch my family ended up fighting for the crispiest bits—I now double the batch every time.

Gather Your Ingredients

• Russet potatoes: Pick large firm potatoes for best crispiness. Their high starch content is key for fluffy insides and crisp outsides.
• Avocado oil: Its high smoke point is perfect for roasting at high temps. Use a fresh neutral oil for best flavor.
• Garlic powder: Enhances the overall savory flavor. Use good quality powder for boldness.
• Onion powder: Creates a subtle sweetness that rounds out the spices.
• Paprika powder: Adds vibrant color and subtle peppery warmth. Spanish paprika has a more rounded flavor.
• Smoked paprika: Brings a smoky note that elevates the classic breakfast potato. Check for a fresh rich aroma.
• Dried thyme: Balances the richness with an earthy undertone. Make sure your dried thyme is green and fragrant.
• Dried oregano: Infuses a lightly herbal robust flavor. Use oregano leaves that have good color and scent.
• Sea salt: Is essential for drawing out flavor. Flaky salt at the end adds a delicious crunch.
• Freshly ground black pepper: Gives a mild heat. Coarse grind works best for punch without bitterness.
• Chipotle powder or cayenne: Delivers optional heat and smoky depth. Adjust to your heat preference.
• Flaky sea salt for serving: Is optional but adds a final burst of texture and flavor.

How to Make It

Preheat and Prepare:

Preheat your oven to four hundred fifty degrees Fahrenheit or two hundred thirty degrees Celsius. Wash and peel your russet potatoes or leave the skin on for extra texture. Dice them into evenly sized cubes about two centimeters each. Spread them out on a large baking sheet ensuring space between each piece. Pat the diced potatoes dry with a paper towel to remove surface moisture.

Oil and Toss:

Drizzle the potatoes with avocado oil making sure each piece glistens. Toss them with your hands directly on the baking sheet to ensure every side gets coated. This oil layer helps the potatoes crisp and prevents sticking.

Mix and Season:

In a separate bowl combine garlic powder onion powder paprika smoked paprika dried thyme dried oregano sea salt black pepper and chipotle or cayenne if using. Mix well for even distribution. Sprinkle the spice blend evenly over the potatoes. Toss again so every potato gets a thorough coating of seasoning.

Roast and Flip:

Place the baking sheet in the preheated oven. Roast undisturbed for fifteen minutes. Open the oven gently flip and toss the potatoes with a spatula to turn most sides face-up. This ensures an even golden crust.

Broil or Finish Roasting:

Turn on the broiler and place the baking sheet back in the oven for another ten minutes. Watch them closely as broilers can burn quickly. If you do not have a broiler keep the oven at the same temperature and roast until the edges are crisp and golden.

Serve and Enjoy:

Remove from the oven and immediately sprinkle with flaky sea salt if desired. Serve hot with scrambled eggs roasted veggies or enjoy them solo with your favorite dip like ketchup.

My favorite touch is the smoked paprika as its aroma always reminds me of family camping trips when a touch of smokiness would fill the kitchen. One weekend my nephew helped me toss the spices and ended up licking his fingers before the potatoes even hit the oven.

Flavor Boosters

For more flavor try swapping out smoked paprika for chipotle powder if you want deeper heat or use herbs like rosemary for extra fragrance. You can also sprinkle with fresh chives parsley or microgreens after baking for a pop of freshness.

Serving Suggestions

Serve these potatoes alongside scrambled or fried eggs roasted veggies vegan breakfast sausages or as a crispy topping over breakfast bowls. They also make a fun appetizer with dips like spicy sriracha mayo or garlicky aioli.

Creative Twists

If russet potatoes are not available Yukon golds are a good substitute though they create a slightly creamier texture. Any neutral high-heat oil can work such as grapeseed or canola. In fall add a handful of diced sweet potatoes for extra color.

Each batch brings something new—do not be afraid to experiment with flavors and enjoy every crispy golden bite while it is hot and fresh!

Common Questions About the Recipe

→ How do I make potatoes extra crispy?

Spread potatoes in a single layer and absorb excess moisture before roasting. Broiling at the end helps achieve a crunchier texture.

→ Can I leave the potato skin on?

Yes, leaving the skin on adds texture and nutrients. Just ensure the potatoes are well washed before dicing.

→ What spices enhance the flavor?

Garlic powder, onion powder, smoked paprika, thyme, oregano, and a hint of chipotle or cayenne create depth and savory notes.

→ How do I store leftovers?

Keep cooled potatoes in an airtight container in the fridge for up to four days to maintain freshness.

→ How should I reheat crispy potatoes?

Arrange potatoes on a parchment-lined baking sheet and roast at 350F (175C) for 10-15 minutes until hot and crisp.